Healthy Blueberry Nut Muffins

Healthy Blueberry Nut Muffins (Gluten-Free)

Do your kids love Little Bites? I know mine do! I mean what is not to like?! It's like a mini cupcake! Yes, I have had them before and yes they are good. But the ingredients, not so much. My goal is to educate others to read ingredient labels, and not just the calories, carbs and fat content, although that is good to read too. Ingredients tell a story of what you are eating and where your food is coming from.

This is why I try to make most of my food that I consume at home, in my kitchen with ingredients that I know. Other healthy mini muffins I have made are my Fresh Blueberry Oatmeal Muffins, Superfood Chocolate Chip Muffins, or Healthy Banana Apple Muffins too! All can be made mini so they are great for lunch box snacks or really anytime. 

I came across this recipe from a fellow blogger Athletic Avocado and was hooked on the topping alone! It's like a cinnamon streusel - minus the flour and butter but still so yum!  It makes for the best topping on these muffins, almost like a dessert! All that is in the streusel is;

Coconut Sugar


Coconut Oil

Crushed Pecans

Feel free to swap any nut you like though. Even add nutmeg or pumpkin spice if you are in the mood! I think this topping will be used for more than just these muffins.  I am foreseeing it topped on my yogurts and waffles as I write this!

Now onto the muffins. The star ingredients of these delicious muffins are;

Almond Flour (keeping it gluten-free)

Almond Butter (good fats & protein)

Egg (protein)

Banana & Blueberries (get those fruits in)

Maple Syrup (for the sweetener)

Basically pantry staples for me. If you bake with me often you could have these ready to go now! This batch made 16 muffins. I like to individually wrap them and keep them in the fridge so the kids (and myself) can grab and go with them. I also froze a few to enjoy at another time. I love when I open my freezer and see leftover baked goods that I froze - it's like hitting Jackpot! 

Thinking about making this recipe?! Cool, be sure to share it with me over at Instagram or Facebook! I love to see your creations! If you liked this recipe and want more, subscribe over on my Homepage


1 cup Almond Flour
1/2 cup almond butter (or other creamy nut butter)
1 egg
1/4 cup pure maple syrup or honey
1/2 ripe mashed banana
3/4 cup blueberries
1/2 tsp baking soda

Streusel Topping
1/2 cup crushed pecans (or any fav nut)
1 tbsp melted coconut oil
1 tbsp coconut sugar (more if needed)
Cinnamon, nutmeg, Pumpkin Spice sprinkled in


1. Preheat oven to 350f and spray mini muffin pan or line with muffin liners.
2. Combine almond flour and baking soda together in large bowl.
3. Combine remaining wet ingredients (not the toppings) and mix well together. Then add to dry ingredients and mix well. The batter will be thick keep mixing until combined well. 
4. Make the topping with combining ingredients in separate bowl.
5. Spoon batter evenly into mini muffin pan and top evenly with streusel. I patted the streusel down into the tops so it would stick well.
6. Bake for 15 minutes or until toothpick comes out clean.
7. Let cool then enjoy! Can be wrapped individually and put in the fridge for a few days or freezer for 3 months.